Potatoes - Roasted Rosemary Potatoes

By á-47

Parboiling then roasting makes the potatoes ultra crispy

Ingredients

• 3 lb. Yukon Gold potatoes, peeled and cut into 1" pieces
• salt
• ten 1" rosemary sprigs
• 1/3 cup extra-virgin olive oil
• pepper

Preparation

Step 1

Preheat oven to 400 degrees.

In a large saucepan, cover the potatoes with cold water. Add a larghe pinch of salt and bring to a boil. Simmer over moderately high heat until tender, about 12 minutes. Drain.

Return the potatoes to the saucepan and shake over moderately high heat until the potatoes are dry, 10 seconds. Spread the potatoes and rosemary sprigs on a rimmed baking sheet. Drizzle with the olive oil, season with salt and pepper and toss to coat.

Roast for 45 minutes, stirring a few times, until the potatoes are sizzlihg and starting to brown. Tilt the baking sheet and pour off any excess oil.

Roast the potatoes for 15 minutes longer, until browned and crisp.